Pull Up a Chair: My Fudge Memories
So listen: every winter, after the mystery tins of store-bought chocolates are all but gone, that's when I finally get around to making buttered rum fudge. It's become a sort of tradition (procrastination is a tradition in my house, I guess?) and there's always this warm, cozy feeling in the kitchen—plus, the scent! I once burned a batch and the dog wouldn't come out from under the table all day. Still worth it though.
Why You'll Love This, Promise
I make this whenever the weather turns and we start wearing more socks than shoes; my family goes slightly nuts for it, especially when it's chilly outside and we want something really, really rich. It’s pretty much happiness in fudge form. Sometimes, honestly, I just want that sweet little kick from the rum—though, not enough to knock you off your feet, mind! I used to get annoyed by all those tough fudge recipes out there, but this one has bailed me out more times than I care to admit. (My sister claims buttered rum fudge fixes office drama—haven't tried that yet.)
Ingredients: Use What Works for You
- 2 cups granulated sugar (caster sugar works if you’re in a hurry or that’s what’s on hand)
- ½ cup unsalted butter (salted if you feel wild or that’s all you have—I've done both, honestly)
- ½ cup heavy cream (but I’ve totally used evaporated milk before and survived)
- 1 tablespoon dark rum (or a good glug, if you can measure with your heart; I sometimes use spiced rum—does the trick!)
- 1 teaspoon vanilla extract (okay, the cheap stuff works too, but if you’ve got real vanilla, oh man)
- Pinch of salt (or skip it if you used salted butter)
- 2 cups powdered sugar (I’ve heard some folks sift it, but I almost never bother—lazy? Maybe.)
- Optional: A handful of chopped pecans or walnuts—my uncle refuses to eat fudge without nuts, but I'm not as fussy.
Let’s Get Cooking (and Chatting)
- Line an 8" square pan with parchment. If you forget, that’s fine, just expect a bit of fudge extraction gymnastics later. Butter it if you’re fancy (most days, I'm not).
- In a medium saucepan (not a teeny one; trust me, learned that the hard way), chuck in the sugar, butter, and cream. Bring to a gentle boil over medium heat, stirring now and then so it doesn’t glue itself to the bottom. This is when I stand guard, pretending I'm not tempted to sneak a taste.
- Once boiling, drop the heat and let it bubble for about 5 minutes, stirring so it behaves. Don’t wander off—cleaning caramelized sugar is a nightmare I wouldn’t wish on my worst enemy.
- Remove from heat and add in the rum, vanilla, and salt. This is where you get that beautiful whiff; try not to inhale the whole thing!
- Pour in the powdered sugar (in two goes if you can be bothered). Whisk until smooth. If it looks weirdly lumpy, keep going—it always comes together. Or as my gran would say, "It all looks the same going down."
- Stir in nuts if using. Or don’t. Your kitchen, your call.
- Scrape into the pan, spread it out, try not to lick the spatula (or do; who’s watching?). Let it cool at room temp till set—give it an hour if you can manage that level of patience.
- Slice into generous squares and, well, try not to eat half of it standing at the counter. I fail at this step every year, by the way.
Notes from My Messy Kitchen
Don’t sweat the little bubbles or if there’s an odd patchy gloss on top—it tastes grand either way. Once, I poured it onto a cold tray and it set so fast I barely had time to spread it; still, it vanished within minutes. And actually, I think this fudge tastes even better the next day (if you can hide some in the back of the fridge).
Oh, and if you run out of powdered sugar—been there—blitz granulated sugar in your blender for a minute, not perfect but, hey, it works (ish).
Variations I’ve Tried (and, Well...)
I sometimes swap bourbon for the rum if I’m feeling cheeky—that’s also good. White chocolate chips folded in? Delish. Once I tried making it with coconut cream instead of heavy cream; on second thought, that was not my best idea (taste was, well, let’s call it unique). If you want to skip the booze, add a bit of rum extract and extra cream; it’s not quite the same, but still has a cozy, toasty vibe.
A Peek at My Equipment—And Sneaky Workarounds
I use a basic saucepan (my most battered one), a wooden spoon, and one of those flexible spatulas because I hate waste. A stand mixer is nice for getting things smooth, but I’ve made this fudge with just a whisk and sheer stubbornness. No square pan? Use a loaf tin or even a pie plate. Fudge doesn’t care about straight lines.
Storing It (Briefly, Honestly)
Pop leftovers (if you have any!) in an airtight tin or just cover the pan with foil. Fridge makes it extra firm and a little chewy. It keeps for a week, maybe two; though, honestly, in my house it never lasts more than a day!
How I Like to Serve Mine
My favorite: with a mug of hot tea, parked in front of an old movie (Black and white classics, anyone?). At family get-togethers, I cut it into tiny cubes, pretend we’re eating less, then watch everyone take thirds. For something different, sprinkle a little cinnamon or sea salt on top—feels festive (or posh, depending who you ask).
Things I Learned the Hard Way (i.e., Pro Tips)
Never rush the boiling step. I once tried cranking up the heat—total disaster, the fudge turned gritty and weird, like sugary sand. Or when I forgot to line the pan, spent ten minutes prying fudge loose with a butter knife... so, yeah, don’t be me. And—oh—don’t try to double the batch unless you want to be arm-deep in sticky fudge goop (messiest mistake ever).
Questions I Actually Get Asked (and My Honest Answers)
Can I make this without any alcohol?
Absolutely! Use a splash of rum extract and add a tablespoon more cream. It’ll still taste great—just not quite as grown-up.
What if I overcook it?
Eh, happens to the best of us. If it’s grainy, break it up over ice cream (sounds weird, tastes amazing). Try, try again!
Do I need a candy thermometer?
You don’t, really. Some recipes demand it, but I’ve never bothered, and things turn out fine most times—just watch your boiling time. If you love gadgets, here’s a solid thermometer I’ve used for candy (https://www.seriouseats.com/best-candy-thermometer-5118254), but don’t let that stop you if you don’t own one right now.
Can I freeze fudge?
Yep, slice it up and pop it (separated with wax paper) in a zip bag. Thaw in the fridge. But honestly, my kitchen's never had leftovers last long enough to try it.
Where’d you get your inspiration?
A combo of trial, error, old cookbooks, and this really helpful blog post on fudge basics from The Kitchn (https://www.thekitchn.com/how-to-make-fudge-113419) when I was first muddling through. Highly recommend a peek!
Any way to make this vegan?
I haven’t, but a friend swapped in coconut oil and coconut cream, plus vegan butter and plant milk. She said it worked (though, hers was a tad softer). Might be worth a try if you experiment more than I do.
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If you make this, let me know how it turns out for you, or if you discover some wild new twist! And if all else fails, just blame it on the pan.
Ingredients
- 2 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk
- 1 (12 oz) package white chocolate chips
- 1 (7 oz) jar marshmallow creme
- 2 tablespoons dark rum
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
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1Line an 8x8-inch baking pan with parchment paper and set aside.
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2In a medium saucepan, combine sugar, butter, evaporated milk, and salt. Bring to a boil over medium heat, stirring constantly.
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3Continue boiling for 5 minutes, stirring constantly to prevent burning. Remove from heat.
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4Stir in white chocolate chips and marshmallow creme until melted and smooth.
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5Add rum, vanilla extract, and nutmeg. Mix well until fully combined.
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6Pour the mixture into the prepared pan. Smooth the surface and let cool at room temperature for at least 30 minutes, then refrigerate until firm. Cut into pieces and serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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